Prize Winning Sour Cherry Pie
Created by a multi Blue Ribbon prize winner, this is a delicious and simple pie worthy of the best Sunday dinner!!
Marjorie Johnsons Pie Dough Recipe:
3 cups ap flour
1-1/2 tsp. salt
1-1/4 cups Crisco
1 egg
1 tblsp. vinegar OR lemon juice
5 tblsp. ice cold water
Combine salt and flour in a large bowl. Cut in Crisco until it is the size of small peas. Combine, egg, vinegar and 4 tblsp. of ice water together. Add this mixture 1 tblsp. at a time to the flour mixture, tossing with a fork with each addition. Add the 5th tblsp. of water if needed to dampen all the flour mixture. Gather mixture together. Divide in half and shape each into 5 flat pancake size. Chill dough for 30 minutes or longer. Take one part and roll out 2 larger than an inverted 9 pie dish. Place dough over rolling pin and place in pie plate. Ease dough in the pie plate, trimming crust to around the edge. Add the cooled filling.
Filling:
2 cans No.2 (14.5oz) pitted sour cherries
1 cup juice (drained from canned cherries)
1-1/2 cups of sugar
1/3 cup corn starch
1/8 tsp. salt
1/4 tsp. almond extract
1/4 tsp. red food coloring---optional
2 tblsp. butter
Drain the red cherries, reserving 1 cup of the juice. In a sauce pan, place the 1 cup juice and add the sugar, cornstarch and salt. Cook on low heat stirring until it has thickened. Remove from heat, cool and add the cherries, almond extract and the red food coloring (if you choose to use the coloring) Pour into a 9 unbaked pie crust and dot the top with the 2 tblsp. of butter.
Roll out the other crust and place over the cherry filling. Trim pie crust to 1/2 inch beyond the edge. Fold the extra edge of the top pie crust under the lower edge of the bottom pie crust. Seal thoroughly by pressing together on edge of pie. Flute edge of pie. Brush top with milk and sprinkle with sugar. Cut some slits in top crust to let steam out. Also the top crust can be cut in strips to make a lattice. Bake in preheated oven (425) for 15 minutes then turn the oven temp down to 375 and bake an additional 25 to 35 minutes until top is brown and juices start to bubble up through the slits. Place on a wire rack to cool. Enjoy!!!
Prize Winning Homemade Cherry Pie
Wow, wow, wow was how Jen described this homemade cherry pie recipe when she first made it. We were super impressed with the cherry filling scented with cardamon, cinnamon and vanilla then topped off with a wonderful tender, buttery herringbone pastry. Bliss. This was a match made in pie heaven. Jen likes cherries, but was really not expecting to have a Wow moment as she tasted cherry pie for the first time. Needless to say, she is now a convert.
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Sour cherry pie filling
No need to buy canned pie filling when you can make this quick & easy Sour cherry pie filling. Can use either fresh or frozen cherry’s. Can also be used as a topping for ice cream, on cakes etc.
???? How to make sour cherry tarts:
Brownie bottom cheesecake with sour cherry cherry sauce:
600g fresh or frozen sour cherries
120g granulated sugar
2tbsp lemon juice
2tbsp corn starch
1/3 cup cold water
How to Make Cherry Pie
Even the most novice baker can achieve success with this easy and delicious Cherry Pie recipe. It includes a homemade cherry pie filling made with fresh or canned cherries, baked inside a flaky pie crust.
Ingredients
4 cups fresh, sour cherries or three (14.5 oz) cans sour cherries
1 cup granulated sugar
1/3 cup cornstarch
2 Tablespoons butter
2 Tablespoons lemon juice
red food coloring , optional
1/2 teaspoon ground cinnamon
homemade pie crust (this recipe makes 2 crusts: one for the bottom and one for the top)
1 large egg white , beaten with a fork
granulated sugar , for sprinkling on top
Instructions
If using fresh cherries:
Watch to learn more
Pit and halve the cherries. Add them to a mixing bowl with the sugar, cornstarch and lemon juice and toss to combine. Set aside while you prepare the pie crust. (When using fresh cherries you don't need to cook the mixture, like you do with the canned cherries).
If using canned cherries:
Drain the juice from the cans of cherries into a saucepan, reserving 1/3 cup in a small bowl. Set the cherries aside.
Add cornstarch to the bowl with the reserved 1/3 cup of juice and stir well to combine.
Heat the saucepan (that has the juice in it) over medium heat. Add the sugar and stir well. Bring mixture to a low boil. Stir in dissolved cornstarch mixture. Cook, stirring, until thickened, about 2-3 minutes. Stir in butter and lemon juice. Fold in the cherries. Add a few drops of red food coloring, if desired.
Allow mixture to cool to room temperature while you prepare the pie crusts.
Prepare Pie:
Preheat oven to 400 degrees F. Grab your 9'' deep dish pie pan. (You can use a regular 9'' pan but you may have more filling than you need).
Remove one chilled pie crust dough from the fridge. On a lightly floured counter, roll out your dough to about 12'' in diameter. Gently place in the bottom of your 9'' deep dish pie dish. Spoon the cherry filling into the unbaked crust and sprinkle a little cinnamon over the filling.
Remove the second pie crust from the fridge and roll it out in a similar manner. Use a pizza cutter, knife or pastry wheel to cut the crust into long strips, about 1/2'' wide. Lay strips over the crust in a lattice pattern. (If you're lazy, like me, you can just lay half of the strips going one direction, and the others on top, going perpendicular, leaving a small space between each.)
Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie crust and sprinkle the crust pieces lightly with granulated sugar.
Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and gently place a piece of tinfoil over the top crust to keep it from getting too brown. I remove this tinfoil about 5 minutes before it's done baking.
Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut and serve it, or cover it and refrigerate it overnight to serve the next day.
Leftover cherry pie will last up to 5 days, stored in the fridge.
Notes
Make ahead Instructions: The cherry pie filling and pie crust can both be made a few days in advance, stored in the fridge until ready to use.
Freezing Instructions: Cover the baked and cooled cherry pie tightly and frozen for 2-3 months. Thaw overnight in the refrigerator. The prepared cherry pie filling and pie crust can also be frozen, stored separately.
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1922 Mock Cherry Pie Recipe - Old Cookbook Show
1922 Mock Cherry Pie Recipe - Old Cookbook Show
Today we delve into another corner of culinary history from our old cookbooks. This community cookbook recipe for mock cherry pie is found across multiple old cookbooks.
Mock Cherry Pie Recipe:
One cup of chopped cranberries, one cup of chopped raisins, half cup of water, two tablespoons flour, one cup sugar, two tablespoons butter, teaspoon of vanilla. Bake between two crusts.
Our all butter pie dough recipe:
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Recipe for Cherry Pie Filling From Frozen Cherries ????????????????????????
This recipe for cherry pie filling is easy and delicious. Cherry pie filling is great not only inside of pies but also as a topping for cheesecake, other pies, and ice cream. Although it is easy to find in most grocery stores, it often has unnatural ingredients like high fructose corn syrup and food color. However, my recipe for cherry pie filling with frozen cherries is the best because it is homemade, so you know exactly what the ingredients are. Because of the natural ingredients, it is easy to make, delicious, and beautiful: the topping is a bright red, so any cheesecake topped with this filling is sure to be very eye-catching.
Although I used frozen sour cherries, you can use sweet cherries as well, as long as you adjust the sugar accordingly: this recipe for cherry pie filling is very versatile. Fresh cherries could be used as well, as long as you either freeze them first, or perhaps you put them in a bowl, cover them with sugar, and let them sit for a few hours in order to draw out the juices.
If you want to learn how to make cherry pie filling from frozen cherries, be sure to watch my latest YouTube video.????????????????
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